This colorful salad is an adaptation of an adaptation. I wish I had made twice as much. We really enjoyed this salad. The basic ingredients are the same but I changed the dressing. It has a nice mixture of sweet, spicy sour and with the tang of mustard.

Serving Size: 4

Ingredients:

For the salad:

4 cups cooked and drained black-eyed peas

1 bunch scallions, chopped ( both white and green parts)

1/2 cup broken walnuts, toasted

1/2 cup fresh pomegranate seeds

1 cup flat-leaf parsley, chopped

lettuce or radicchio leaves.

for the dressing:

1/4 cup pomegranate juice

3 tablespoons olive oil

Juice of 3 large lemons

2 teaspoons mild grainy mustard

pinch salt

pinch cumin

Za’atar (from Ace Bakery):

1 cup (240 ml) chopped hazelnuts

3/4 cup (180 ml) white sesame seeds

1/2 cup (120 ml) poppy seeds

10 white peppercorns

1/4 cup (60 ml) cumin seeds

1/2 cup (120 ml) coriander seeds

Directions:

to prepare the dressing:

In a small bowl, whisk together the pomegranate juice, olive oil, lemon juice, mustard, salt and pepper to combine.

for the salad:

In a separate large bowl, place the drained, cooked black-eyed peas, scallions, toasted walnuts, pomegranate seeds and parsley.

Stir carefully to avoid crushing the pomegranate seeds.

Pour dressing over salad, stirring once more before serving.

Serve the salad in a lettuce or radicchio cup and dust the top with the Zahtar.

for the Za’atar:

Preheat the oven to 400°F (200°C).

Mix all the ingredients on a baking sheet and roast for about 5 minutes or until the seeds look golden.

Remove from the oven and let cool.

Spoon the mixture into a resealable plastic bag.

Close the bag and, using a rolling pin, roughly crush the seeds and nuts, taking care not to reduce them to paste.

This should take about 1 to 2 minutes.

Alternatively, use a mortar and pestle.

Or use a coffee grinder and pulse only once or twice.

Za’taar will last 1 month if stored in a tightly sealed container.

Makes 2 cups (474 ml)

Notes:

Toasting the walnuts is important, it adds a lot more flavor to the salad.
The Zahtar is also important. I made just a bit, and ground it in my coffee grinder. It does offer a very nice dimension to the salad.